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To make this tasty mango coconut rice pudding, you will need: - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 2 cups almond milk (or any plant-based milk) - 1/3 cup sugar (adjust to taste) - 1 teaspoon vanilla extract - 1 ripe mango, diced - 1/4 teaspoon salt - Toasted coconut flakes for garnish - Fresh mint leaves for garnish (optional) You can adjust the sugar based on your taste. If you want a richer flavor, use full-fat coconut milk. You can also swap almond milk for any plant-based milk you like. If you prefer a creamier pudding, try adding more coconut milk. For a fun twist, use different types of fruit instead of mango. Choose high-quality jasmine rice for the best texture. Rinse it well to remove extra starch. Fresh coconut milk enhances flavor, but canned works well too. Look for ripe, sweet mangoes for the best taste. Fresh mint leaves add a nice touch but are optional. Use unsweetened almond milk to control sweetness. Quality ingredients make all the difference in this creamy dessert. {{ingredient_image_1}} Start by rinsing the jasmine rice. Place the rice in a fine mesh strainer. Rinse it under cold water. Keep rinsing until the water runs clear. This step helps remove extra starch. Less starch means a creamier pudding. In a medium saucepan, mix the rinsed rice with coconut milk. Add almond milk, sugar, vanilla, and salt. Stir well to blend all the ingredients. Heat the mixture over medium heat until it begins to boil. Once it boils, reduce the heat to low. Cover the saucepan with a lid. Let it simmer for 20 to 25 minutes. Stir occasionally to keep the rice from sticking. Check if the rice is tender and creamy. When done, remove it from heat. Let it sit for 5 minutes to thicken. Now it’s time to fold in the diced mango. Save some mango pieces for garnish later. Mix well to spread the mango evenly in the pudding. Next, spoon the pudding into serving bowls or ramekins. Place them in the fridge for at least an hour to cool. Before serving, top each bowl with toasted coconut flakes. Add the reserved mango pieces on top. You can also add fresh mint leaves for a nice touch. Enjoy your creamy mango coconut rice pudding! To get a creamy texture in your pudding, use jasmine rice. It has a nice starch that helps thicken. Rinse the rice well before cooking. This removes excess starch and helps avoid clumps. When cooking, stir occasionally. This keeps the rice from sticking to the pot. Cook it over low heat for the best results. Let it sit covered after cooking; this helps it thicken even more. You can change the sweetness to fit your taste. Start with 1/3 cup of sugar. Taste the pudding after it cooks. If you want it sweeter, add more sugar. You can also use honey or maple syrup instead of sugar. Just remember that these will change the flavor a bit. Always mix well when adding sweeteners to keep it even. How you serve the pudding makes a big difference. Use clear glass bowls to show off the creamy texture. Top each bowl with toasted coconut flakes for a crunchy touch. Add fresh mango pieces for color and flavor. A mint leaf on top adds a nice pop of green. These small details make your dessert look fancy and fun! Pro Tips Rinse the Rice: Always rinse your jasmine rice thoroughly to remove excess starch, which helps prevent the pudding from becoming overly sticky. Adjust Sweetness: Taste the mixture before cooking and adjust the sugar to your preference. You can also substitute with natural sweeteners like maple syrup or agave. Adding Flavor: For an extra layer of flavor, consider adding a pinch of cardamom or cinnamon while cooking the rice. Serving Suggestions: Serve the pudding chilled in clear bowls to highlight its creamy texture, and use fresh fruit or edible flowers for an elegant touch. {{image_2}} You can use different rice types for this pudding. Jasmine rice gives a floral note, while arborio rice makes it creamier. Arborio rice has a high starch content, perfect for a rich texture. If you want a nutty flavor, try brown rice. It will take longer to cook, but it adds great taste. You can switch up the milk in this recipe. Coconut milk gives a rich and creamy flavor. Almond milk is lighter, while oat milk adds a subtle sweetness. For a nut-free option, use soy milk. Each milk type will change the taste a bit, so choose what you love best. Adding spices can enhance the flavor of your pudding. Try a pinch of cinnamon for warmth. Cardamom adds a unique twist that pairs well with mango. A dash of nutmeg can also elevate the dish. If you like, add some vanilla bean for a more intense vanilla flavor. Get creative and find your favorite mix! Store your mango coconut rice pudding in an airtight container. This helps keep it fresh and tasty. Make sure to let it cool down first. Place it in the fridge. It can last for up to four days. If you want to save it longer, consider freezing it. To reheat your rice pudding, take it out of the fridge. Use a microwave-safe bowl. Add a splash of almond milk to keep it creamy. Heat it in short bursts, stirring in between. This keeps it from getting too hot in spots. You can also heat it on the stove over low heat. The shelf life of mango coconut rice pudding is about four days in the fridge. If you freeze it, it can last for about three months. When you freeze, use a freezer-safe container. Leave some space at the top for expansion. To defrost, move it to the fridge overnight. Then follow the reheating instructions to enjoy it again. Mango coconut rice pudding is a creamy dessert made with jasmine rice. This dish blends coconut milk and almond milk for a smooth texture. The pudding gets sweetness from sugar and ripe mango. You will enjoy its tropical flavor and comforting creaminess. It is perfect for warm days or as a light treat. Yes, you can easily make this recipe vegan. Use almond milk or any plant-based milk. The coconut milk is already dairy-free. Just ensure the sugar you choose is vegan. This way, you can enjoy a delicious vegan dessert without missing out on taste. To make the pudding less sweet, reduce the sugar amount. Start with 2 tablespoons instead of 1/3 cup. You can also use ripe mango, which adds natural sweetness. Taste the pudding before serving, and adjust as needed. Enjoy the dessert with less sugar while still savoring its tropical flavor. In this post, we explored the delightful mango coconut rice pudding. We covered the ingredients, cooking steps, and expert tips for a creamy texture. You learned how to customize flavors and store leftovers correctly. Mango coconut rice pudding is easy and fun to make. You can adjust sweetness and even try vegan options. Enjoy this tasty dish as a dessert or snack. With these tips, you can impress your friends and family. Cooking should be enjoyable, so have fun experimenting with your pudding!

Mango Coconut Rice Pudding

A creamy and tropical dessert made with jasmine rice, coconut milk, and fresh mango.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 2 cups almond milk (or any plant-based milk)
  • 1.33 cup sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 ripe mango, diced
  • 0.25 teaspoon salt
  • to taste toasted coconut flakes for garnish
  • optional fresh mint leaves for garnish

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  • In a medium-sized saucepan, combine the rinsed rice, coconut milk, almond milk, sugar, vanilla extract, and salt. Stir well to combine.
  • Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and cover the saucepan. Let it simmer for about 20-25 minutes or until the rice is tender and creamy, stirring occasionally to prevent sticking.
  • Once the rice is cooked, remove from heat and let it sit covered for an additional 5 minutes to thicken slightly.
  • Fold in the diced mango, reserving a few pieces for garnish. Mix well to evenly distribute the mango throughout the pudding.
  • Transfer the rice pudding into serving bowls or ramekins and refrigerate for at least 1 hour to cool.
  • Before serving, top each bowl with toasted coconut flakes and the reserved mango pieces. Garnish with fresh mint leaves if desired.

Notes

Serve chilled in clear glass bowls to showcase the pudding's texture, with extra toasted coconut and a mint sprig on top for a pop of color.
Keyword coconut, dessert, mango, rice pudding